Heat the olive oil in a large frying pan and add the lamb. Fry the lamb over high heat, turning the meat until evenly browned. Remove the lamb from pan and transfer to the slow cooker.

Add the bacon and onion to the frying pan, and cook on medium heat for 5 minutes, or until the onion is lightly browned. Reduce the heat slightly and add the garlic, cook for 2 minutes more. Sprinkle in the flour and mix, while mixing gradually pour in the stock and red wine. Then add the tomato paste, sugar, rosemary and season to taste with salt and pepper. Turn up the heat, and bring the sauce to the boil, while stirring. Turn of the heat.

Spoon the sauce over the meat in the slow cooker, then add the cherry tomatoes. Cover with the lid and cook on low for 5 -6 hours or on high for 2 ½ - 3 hours or until the lamb is tender.